Adapted to taste from chow.com's salted caramel frosting and Dave Lieberman's chocolate stout cupcake.
Makes 12 regular sized cupcakes. Next time make 24 mini cupcakes. (I also doubled the frosting in this version of the recipe.) See a mini cupcake recipe for proportions: http://bakingbites.com/2008/06/mini-chocolate-cupcakes-with-cream-cheese-frosting/
Cupcake ingredients
8 oz all-purpose flour
3 oz unsweetened cocoa
1/2 teaspoon baking soda
8 oz (evaporated cane) sugar
1/8 teaspoon Maldon salt
6 oz stout beer (recommended: Guinness)
1/2 stick butter, melted
1/2 tablespoon vanilla extract
1.5 large eggs (3 oz)
3 oz plain yogurt
Cupcake directions
In a large mixing bowl, whisk together the cocoa, sifted flour and baking soda.
In another medium mixing bowl, combine the sugar, stout, melted butter, salt and vanilla. Beat in eggs. Whisk in yogurt until thoroughly combined.
Gradually and gently fold the wet mixture into the dry ingredients. Don't over mix.
Preheat oven to 350 degrees F.
Lightly grease a 12-muffin tin. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for 12 minutes and then rotate the pans. Bake another 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out. Store cupcakes, without frosting, overnight in a frigovere.
Frosting ingredients
4 oz granulated sugar
4 tablespoons water
4 oz heavy cream
1 teaspoon vanilla extract
1 stick unsalted butter, at room temperature
1 teaspoon Maldon salt
8 oz powdered sugar
Frosting directions
1. Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking on medium heat, without stirring, until mixture turns dark amber in color.
2. Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 20 minutes.
3. Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
4. Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using. If necessary, re-whip in stand mixer to loosen up frosting.
5. Put frosting in pastry bag.
For mini-cupcakes:
ReplyDelete- bake 18 - 22 minutes.
- ingredients for 56 mini cupcakes (which is far, far too many for 25 people)
Cupcake ingredients
12 oz all-purpose flour
4.5 oz unsweetened cocoa powder
3/4 teaspoon baking soda
12 oz (evaporated cane) sugar
1/4 teaspoon Maldon salt
9 oz stout beer (Guinness), room temperature
3 oz unsalted butter, melted
2.25 teaspoons vanilla extract
2+ large eggs (4.5 oz)
4.5 oz plain yogurt
Cupcake directions
In a large mixing bowl, whisk together the cocoa, sifted flour and baking soda.
In another medium mixing bowl, combine the sugar, stout, melted butter, salt and vanilla. Beat in eggs. Whisk in yogurt until thoroughly combined.
Gradually and gently fold the wet mixture into the dry ingredients. Don't over mix.
Preheat oven to 350 degrees F.
Lightly grease (or line with cupcake liners) two 24-muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for 18 - 22 minutes, until risen, nicely domed, and set in the middle but still soft and tender. Cool for at least 10 minutes before turning out. Store cupcakes, without frosting, overnight in airtight containers.
Frosting ingredients
6 oz granulated sugar
6 tablespoons water
6 oz heavy cream
1.5 teaspoon vanilla extract
1.5 stick unsalted butter, at room temperature
1.5 teaspoon Maldon salt
12 oz powdered sugar
Frosting directions
1. Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking on medium heat, without stirring, until mixture turns dark amber in color.
2. Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 20 minutes.
3. Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
4. Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes (or up to a day in advance), before using. If necessary, re-whip in stand mixer to loosen up frosting.
5. Put frosting in pastry bag. Pipe frosting onto cupcakes right before serving.